Yields: 4 servings Prep Time: 20 mins Process Time: 45 mins Total Time: 1 hour 5 mins Calories per Serving: 280 freshly ground black pepper, see intro pork fillet vegetable oil medium fennel bulb ...

Carve the pork into slices and arrange ... Trim any sinew from the fillet and discard. Sit the fillet in the marinade, season with salt and black pepper and turn to coat until all the fillet ...

Season with salt and plenty of freshly ground black pepper and mix ... Cover with the other tenderloin to sandwich the stuffing. Bring the bacon up over the top of the pork to enclose it ...

On the air fryer, select the air fry mode, set to 350 degrees and preheat until the appliance signals it’s ready. In a small bowl, mix the brown sugar, paprika, garlic powder, salt, black pepper and ...

Return the pork with its juices to the pan and mix well. Combine the yogurt and cornflour mixture and fold through the meat to warm through. Season with pepper. You may like to add a little extra ...

For this recipe, I butterfly a pork tenderloin and stuff it with baby spinach and cheddar cheese ... and a good dash each of salt and freshly ground black pepper for about 45 seconds, or until smooth.